Recently, I bought some artichoke hearts. At least, that’s the best way I can describe them. Now, I know what to do with artichokes, or canned artichoke hearts (no, I don’t buy them, I just know what to do with them). But this version was new to me.
Normally, when I find myself in a position like this, the web helps. But, since I prefer recipes in Dutch, and in The Netherlands you buy artichoke hearts in a can, it proved to be a bigger challenge. Anyway, I found a recipe. With step-by-step instructions and pictures. Seemed good, so I gave it a go, preparing stewed artichoke hearts.
First step was to clean them. Unfortunately, the instructions on said website looked easier than it was. I did no know where to stop. I removed all the tougher leaves, but had the idea that wasn’t enough. So, with one I removed more, deciding halfway through that process that it might not have been the best idea. Or was it?
For the stew, I chopped some garlic cloves, a bit of yellow bell pepper, skinned a few tomatoes and removed the hard kernel. In some olive oil I fried the garlic with bell pepper for a bit, then added the tomato, artichokes and a it of tomato puree from a pack. I also added a few chopped leaves of basil.
Then I let it stew for about half an hour, and served it with potatoes and steak. The end result was reasonable, I thought, although I left too much leaves on it. Maybe I produce something better next time.